FLOURLESS LIMONCELLO RICOTTA CHEESECAKE

I had my first taste of ricotta cheesecake on my very first visit to Italy at the age of 16 and I’ve been hooked ever since. Despite the creamy ricotta cheese, this cake is not quite a cheesecake but not quite a regular cake either. This moist, dense, and slightly sweet cake is the perfect dessert or accompaniment to a cup of coffee or tea or as they do in Italy, served for breakfast.

Since that first taste, I’ve had many different types of ricotta cheesecake made with many different flavors. The first time I had a limoncello-flavored cake was on the Amalfi Coast where they are famous for their lemons and limoncello. I knew I had to try and replicate it at home so into my suitcase went a (very large) bottle of limoncello. While the one I had on the Amalfi Coast had quite a strong limoncello flavor, I wanted it to be a bit lighter in mine. I still wanted to be able to taste it and have that lovely essence of the limoncello but be more subtle. Just enough so you know it’s there but not so much that it overpowers the cake. After numerous tries, I think this recipe has a perfect balance.

What Ingredients Do I Need?

• Butter – Brought to room temperature.
• Granulated sugar
• Vanilla extract – For the best flavor I always recommend using pure extract.
• Lemon zest – Always use unwaxed lemons for zesting.
• Eggs – Separated. Use large eggs brought to room temperature before baking. To do this take your eggs out of the fridge at least an hour before using or put cold eggs in a bowl of hot water for 10 minutes to warm them quickly.
• Almond flour
• Full-fat ricotta cheese
• Limoncello – Any limoncello you have on hand will work.
• Sliced almonds – For decoration.
• Icing sugar – For decorating.

This recipe calls for an 8-inch round springform cake pan. This is important as the cake is very moist and trying to remove it from a pan without a removable rim will be very difficult and it’s highly likely that your cake will fall apart.

You’ll also want to make sure you have good-quality ricotta cheese on hand. I prefer to make my own but a good quality store-bought ricotta will work just as well here. If you’d like to try making your own ricotta you’ll find the instructions below the cake recipe. It’s very easy to make but you’ll need to budget in a little extra time as the mixture needs to sit awhile to drain. I like to make my ricotta the day before so it’s ready when I want to make the cake.

As this cake is flourless, you’ll also need some Almond Flour on hand. You can find this at most grocery stores or bulk stores these days.

How To Make Flourless Limoncello Ricotta Cheesecake

While the recipe might look like it’s complicated it’s really quite easy. Start by making sure to take your eggs and butter out of the fridge a few hours earlier to make sure they get to room temperature. Preheat your oven to 355 degrees Fahrenheit (180 C) and line the bottom and sides of your springform pan with parchment paper. I find that lightly brushing the pan with butter before adding the paper helps to keep the paper in place.

Now you can start making the batter. Blend 3.5 ounces (100g) of the sugar together with the lemon zest until well incorporated. Add the butter and vanilla and mix until very creamy. Add the egg yolks one at a time, beating well after each yolk. Next, add the almond flour and mix until fully blended. Now fold in the ricotta and limoncello.

In a separate bowl beat the egg whites until they form stiff peaks. Gradually add the remaining sugar and beat again until the mixture forms stiff peaks. Carefully fold a third of the egg white mixture into the cake batter until just combined. Then fold in the remaining egg whites being careful not to beat out the air.

Finally, pour the batter into the parchment-lined pan being sure to smooth the top so the batter is evenly dispersed. Top with the almond slices and bake in the oven for about 40-45 minutes.

Allow the cake to completely cool before removing it from the pan and dust with icing sugar before serving.

Flourless Limoncello Ricotta Cake

A delicious and moist cake that's perfect with coffee or tea or served for breakfast.

www.comfortandpeasant.com

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Italian

Servings 8

Ingredients

  

• 4.2 ounces (120g) Butter, softened
• 7 ounces (200g) Sugar
• 1 tsp (16ml) Vanilla extract
• 1/4 Cup (32g) Lemon zest
• 4 Eggs, separated
• 8.7 ounces (242g) Almond flour
• 10.6 ounces (300g) Full fat ricotta cheese
• 3 tbsp (22.5ml) Limoncello
• Flaked almonds for decoration
• Icing sugar for serving

Instructions

 

• Preheat oven to 355 degrees F (180 degrees C)
• Line the base and sides of an 8 inch (20cm) round springform cake pan with parchment paper.
• Using a mixer, blend 3.5 ounces (100g) of the sugar with the lemon zest until combined.
• Add the butter and vanilla and beat until mixture is pale and creamy (about 5 minutes).
• Add egg yolks one at a time beating well after each yolk.
• Add the almond flour and beat until well combined.
• Fold in the ricotta and the limoncello.
• Beat the egg whites in a clean bowl until soft peaks form.
• Gradually add the remaining sugar to the egg whites and beat until stiff peaks form.
• Mix a third of the egg whites into the cake batter until just combined and then gently fold in the remaining egg whites.
• Pour the batter into the prepared cake pan. Smooth the top and sprinkle with the almonds slices.
• Bake for about 40-45 minutes until firm to the touch and a toothpick comes out clean.
• Allow the cake to cool completely in the pan before removing.
• Dust with icing sugar before serving.

How To Make Homemade Ricotta Cheese

Making your own ricotta cheese is so quick and easy. You’ll need 8 cups of whole milk brought to room temperature and enough cheesecloth to line a small to medium-sized colander.

Bring the milk with a little salt to a simmer and stir in some lemon juice until curds form. This will only take about 2-4 minutes. Transfer the curds to a cheesecloth-lined colander and drain for about 5-10 minutes. The curds can then be transferred to a bowl and covered and stored in the fridge for about 3 days or until you’re ready to use them.

Homemade Ricotta Cheese

Makes 1 3/4 cups

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Resting Time 5 minutes mins

Total Time 20 minutes mins

Course Appetizer, Dessert, Snack

Cuisine Italian

Equipment

• Colander
• Cheesecloth

Ingredients

  

• 8 cups (1.9l) whole milk, at room temperature
• 3 tbsps (44ml) fresh lemon juice
• 1 tsp (5g) kosher salt

Instructions

 

• Line a colander with 4 layers of cheesecloth; set in sink.
• Bring milk and salt to a simmer in a large, heavy saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 2 – 4 minutes.
• Using a finely slotted spoon or skimmer, scoop the curds from the pan and transfer to a cheesecloth-lined colander. Let drain for approximately 5 minutes (curds will still be a little wet).
• Transfer the curds to a medium-sized bowl. Cover and chill until needed.

Notes

Can be made ahead and stored in the fridge for up to 3 days. 

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If you’re looking for more dessert recipes, check out my recipe for The Best Cocoa Brownies Ever or my Strawberry Rhubarb Crumble.